Recipes of Bars Pastries

White Chocolate Fudge 

Made with creamy white chocolate, this fudge is ultra sweet, so eat it in small quantities, if we can.

Ingredients ;

- 350 grams caster sugar

- 30 grams unsalted butter

- pinch of salt

- 125 ml evaporated milk

- 1 vanilla pod

- 300 grams good quality white chocolate, chopped

- 80 grams pistachio nuts

Method :

* Grease an 18 cm square cake tin. Put the sugar, butter, salt and evaporated milk in a large saucepan. Split the vanilla pod in half lengthways and scrape the small black seeds into the saucepan with the point of a knife. Add the pod to the saucepan. Bring to the boil over medium heat, stirring continuously with a wooden spoon. Lower the heat and simmer for about 5 minutes, stirring continuously.

* Remove the saucepan from the heat and lift out the vanilla pod with a fork or slotted spoon. Stir in the chopped chocolate until it has melted completely and the mixture is smooth. Stir in the pistachios and pour into the tin. Refrigerate for about 2 hours, or until firm.

* Cut into small squares and serve in petit four paper cases. Store in the refrigerator for up to a week.

Recipes of Bars Pastries

Lemon Bars

Ingredients :

- 250 grams all purpose (plain) flour, plus extra for dusting

- 1 tablespoon baking powder

- Scant 100 grams cold butter

- 75 grams sugar

- 1 egg

For the filling :

- 6 tablespoons cornstarch (cornflour)

- 2 tablespoons vanilla extract

- 8 tablespoons sugar

- 800 ml milk

- 4 eggs

- Grated zest of 1 lemon

- Large pinch of saffron

- 150 grams confectioners' (icing) sugar

Method :

* To make the pastry, sift the flour and baking powder into a bowl. Add the butter in a small pieces, the sugar and egg, and quickly work into the flour to form a dough. Wrap the dough in plastic wrap (clingfilm) and chill in the refrigerator for 30 minutes.

* To make filling, mix the cornstarch , vanilla extract and sugar with a little of the milk until smooth. Pour the remaining milk into a saucepan, bring to the boil and then stir in the cornstarch mixture. Return to the boil, stirring all the time. Leave to cool slightly.

* Preheat the oven to 180'C. Roll out the pastry on a floured work surface and use to line a 38 X 25 X 2 cm baking pan (tin). Prick several times with a fork.

* Bake in the oven for about 10 minutes. Meanwhile, separate the eggs. Stir the egg yolks into the filling mixture with the lemon zest and saffron. Whisk the egg whites until stiff and fold into the mixture.

* Spread  the lemon filling on the pastry and bake in the oven for a further 30-40 minutes. Leave to cool completely, preferably overnight.

* Before serving, dust thickly with confectioners' (icing) sugar and cut into pieces.